Photo: Victor Protasio; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox
Active Time
20 Mins
Total Time
30 Mins
Yield
Serves 10

Messy? Maybe. Worth it? Yes. The secret to fully loaded nachos that won’t fall apart in your lap? A mixture of salsa and refried beans acts like the “glue” to help the toppings stick to the tortilla chips.

How to Make It

Step 1

Preheat oven to 400°F. Cook chorizo and onion in a large nonstick skillet over medium, stirring often with a wooden spoon to crumble, until chorizo is well browned and onion is tender, about 8 minutes. Drain on a plate lined with paper towels.

Step 2

Stir together refried beans and 1 cup of the tomatillo salsa in a small saucepan. Cook over medium-high, stirring often, until hot, about 3 minutes.

Step 3

Line a large rimmed baking sheet with aluminum foil. Arrange chips in a single layer on foil. Top chips evenly with chorizo mixture, bean mixture, and cheeses.

Step 4

Bake in preheated oven until cheeses melt and just begin to brown in places, about 8 minutes. Remove from oven, and top with avocado, jalapeño, sour cream, cilantro, and remaining tomatillo salsa. Drizzle with hot sauce, if desired.